| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| frittata di asparigi asparagus frittata ingredients: 6 large eggs 1/2 pound fresh asparagus 2 tablespoons chopped parsley 2 tablespoon extra virgin olive oil 1 tablespoon freshly grated parmigiano or pecorino cheese freshly ground black pepper to taste |
| text, recipes and original photographs copyright © 2000-2004 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Wash the asparagus in cold water, bend the bottom of each stalk, and break off the tough bottom ends. Bring a pot of salted water to boil and blanche the asparagus for about 5 minutes, then strain the asparagus and pat dry. Beat the eggs in a large mixing bowl along with the chopped parsley, grated cheese and ground pepper. Heat a 9-inch omelet pan over moderate heat, add the eggs and then add the asparagus. Allow the eggs to cook for a minute or two, then begin folding the uncooked runny eggs underneath with a spatula. Flip the frittata in the pan, or place a plate over the pan and carefully turn over the pan, drop the eggs onto the plate and then slide the eggs back into the pan. Cook until the eggs are completely cooked and have turned lightly golden and serve. This frittata is wonderful as a main course for lunch or an appetizing side dish for dinner. |
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